- May 22, 2009
- 2
- 10
Long time lurker about to hang up his mop bucket.
5.7 lb butt, in offset Oklahoma Joe, middle position, on at 10:00 am (yes I overslept!) lump coal with logs *210-*230 entire time. Steady progess till 5:00pm and meat topped out at *138 and stuck....5 HOURS! I knew I would plateau but REALLY... Thought my meat thermometer crapped, checked with meat stick. correct temp.
I don't get it... 6 Lb roast for twelve hours and still not done?
I have bought and thrown away every $50-$100 junk smokers over the last 20 yaers and finally bought this offset thinking things would improve.
Now it's wrapped and in the oven and working up the temp ladder.
Should I be concerned about food safety? Do I really want to feed this to my kids?
Maybe I should invest in liquid smoke and a slow cooker!
P.O'd BBQ rant over....
5.7 lb butt, in offset Oklahoma Joe, middle position, on at 10:00 am (yes I overslept!) lump coal with logs *210-*230 entire time. Steady progess till 5:00pm and meat topped out at *138 and stuck....5 HOURS! I knew I would plateau but REALLY... Thought my meat thermometer crapped, checked with meat stick. correct temp.
I don't get it... 6 Lb roast for twelve hours and still not done?
I have bought and thrown away every $50-$100 junk smokers over the last 20 yaers and finally bought this offset thinking things would improve.
Now it's wrapped and in the oven and working up the temp ladder.
Should I be concerned about food safety? Do I really want to feed this to my kids?
Maybe I should invest in liquid smoke and a slow cooker!
P.O'd BBQ rant over....